Steak Strips with Fragrant Yogurt Sauce
over bulgur with eggplant & fresh dill4.0(594)
Calories
:
669 kcalProtein
:
36.9g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
High Protein
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Steak strips
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Eggplant
½ piece
Onion
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
2.5 g
Fresh dill
(May be present: Selderij)
100 g
Passata
½ sachet(s)
African-inspired spice mix
Not included in your delivery
150 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
1 teaspoon
Sugar
1 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2800 kJ
Calories669 kcal
Fat23.7 g
Saturated Fat5.2 g
Carbohydrate80.1 g
Sugar18.8 g
Dietary Fiber12.8 g
Protein36.9 g
Salt1.4 g
Potassium321.3 mg
Calcium27.8 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Wok or sautépan
•Bowl
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Take the steak strips out of the fridge and allow to reach room temperature.
- Prepare the stock and finely chop the onion.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium heat. Fry the onion for 2 minutes.
- Stir in the bulgur and toast the grains for 1 minute, then pour in the stock and bring to a boil. Lower the heat and allow to cook gently for 10 - 12 minutes, stirring occasionally.
2
- Dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the eggplant for 6 - 8 minutes, then add the water (see pantry for amount).
- Cover and allow to steam for 2 minutes. Season with salt and pepper.
- In the meantime, roughly chop the dill. In a bowl, combine the yogurt with half of the dill. Season to taste with salt and pepper.
3
- To the eggplant, add the passata, the sugar and half of the African-inspired spices. Mix well and fry for 1 - 2 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Bloom the rest of the African-inspired spices for 1 minute.
- Add the steak strips and fry for 1 - 2 minutes or until done. Season to taste with salt and pepper.
4
- Top the bulgur with the eggplant and the steak strips.
- Drizzle with the yogurt sauce and then garnish with the rest of the dill.
